Green moong chilla
This green moong chilla (pesarattu) is a powerhouse of protein and vibrant flavors. By blending soaked whole mung beans with ginger and garlic, you create a vibrant batter that crisps up beautifully on the griddle. It is a light, gluten-free alternative to traditional pancakes, perfect for a wholesome start to your morning.
Equipment
- 1 mixer grinder
- 1 non stick pan or cast iron pan
- 1 bowl
- 1 ladle
- 1 spatula
Ingredients
- 1 cup green moong soaked overnight
- 1/4 cup short grain white rice soaked overnight
- Handful of coriander leaves
- 1 tsp ginger garlic paste
- 1/2 tsp ajwain or carom seeds
- 1 tsp jeera or cumin seeds
- 1/4 tsp hing or asafetida
- Handful of chopped coriander or hara dhania
- 5-6 kadi patta or curry leaves chopped
- salt to taste
- 3/4 cup + 3/4 cup water
- oil for frying the chillas
Instructions
- Wash and soak the green moong and rice overnight. You may soak them separately or together. In the morning wash the green moong and rice again and drain the water.
- Transfer the green moong and rice to a mixer jar. Add in a handful of coriander leaves and 1 tsp ginger garlic paste.
- Add 3/4 th cup water and grind to a smooth paste and transfer to a bowl.
- Now add another 3/4 th cup water to the batter to get the perfect dosa consistency.
- Now add salt to taste. Also add in 1/2 tsp ajwain or carom seeds, 1 tsp jeera or cumin seeds, 1/4 tsp hing or asafetida, some finely chopped coriander or hara dhania and 5-6 kadi patta or curry leaves finely chopped. Mix the batter well and it is ready for making chillas.
- To prepare the chillas heat the non stick pan to the appropriate temperature. Do a temperature test by sprinkling some water on it. The water should immediately sizzle and evaporate at once. Now the pan is ready.
- Take some batter in the ladle and pour it on the pan and spread it around with the back of the ladle in circular movements with a light hand. Please ensure the flame is on high when you pour the batter.
- Once the chilla sets, lower the flame to medium and drizzle some oil around the chilla and on top of it.
- The chilla will take about 1/2 a minute to cook on one side. After 1/2 a min flip it over with a help of a spatula and fry the other side also for 1/2 a min and transfer to a plate.
- Repeat the process with the other chillas.
- Serve hot with coriander chutney or sweet tamarind chutney.
Rice provides binding in the chillas and keeps them from becoming too soft and breaking up in the pan. If you have forgotten to soak rice overnight no worries. Just add 1 tbsp of rice flour and 1 tbsp besan to the batter before preparing the chillas and all should be good. Happy cooking!
Use the same cup to measure the green moong, rice and water.